A simple appetizer that is surprisingly delicious – I constantly order these little bites at a local restaurant. They can be made with a variety of cheeses such as goat cheese, Parmesean, or Manchego.
In the south we are blessed with several award winning goat cheese farms such as Sweet Grass Dairy. I love combining their soft goat cheese with Tupelo honey for this delicious winter salad.
Long ago, before corn syrup was around, pecan pie was sweetened with cane syrup, sorghum, or maple syrup. I used maple syrup and brown sugar in this recipe and added a little chocolate too!
This beautiful salad gets a nice rich flavor from the dried figs and roasted sweet potatoes. Perfect for serving a crowd, it can be eaten room temperature or warm.
One of my favorite vegetables, brussel sprouts are often times over looked at the market. This is an easy way to prepare them and the combination of lemon and Pecorino gives them loads of flavor.
This delicious stuffing can easily be made with leftover cornbread or Italian bread from the bakery. Perfect for Thanksgiving, but also delicious with roasted chicken for Sunday supper.
This recipe from The Blackberry Farm Cookbook uses cane syrup to sweeten this Thanksgiving side. If your local country store does not have cane syrup, you can order it online at Striplings General Store – www.striplings.com.
“Quick roasting causes kale to begin to caramelize and crisp. Oven-roasted kale provides a wonderful counterpoint to steamed shellfish and braised meat. We also love to eat it with sliced sausages.” – Sam Beall, chef, Blackberry Farm
